cstephens2

Lunch today at #DisneyCaliforniaAdventureFoodAndWineFestival included the following:

returning dish of Asa’DOS: Grilled skirt steak, chipotle chicken, Spanish rice, and salsa verde. The salsa verde was terrific. There were two tortillas underneath the steak, so I ended up using mine to make a taco with some rice and a bit of steak.

#MagicKey #MagicKeyHolder #SipAndSavor #DisneyCaliforniaAdventure #Disneyland 1/4

Mar 23 at 1:25amWeb
Show threadcstephens2Mar 23

The chicken was a bit dry, like mine last year. I really want to like this dish, and it has great potential, but it hasn't lived up to how great it should be.

returning dish of sirloin Gruyère mac & cheese with black garlic chimichurri, garlic butter crunch, and Fresno chile slices. It was pretty tasty but I've been finding that white mac and cheese is feeling too heavy for me. The heavy cream does not agree with me. 2/4

Show threadcstephens2Mar 23
new this year of Torta Ahogada: Braised pork carnitas, frijoles charros, pickled onion, and salsa. Overall, I liked the taste of the dish. The flavor and texture of the meat was really good, and the salsa was fantastic. The problem was in the choice of plating. You see that pool of orange at the bottom right? It's the salsa. Which was either sitting at the bottom or poured in after the torta was put in. 3/4
Show threadcstephens2Mar 23

The choice of using what is effectively a bowl is completely wrong. It's messy to try to pick it up from the top and even messier with the sauce just on the bottom. It would have worked fine to use the plate like for the Asa'DOS, with the torta on one side, and the sauce in a separate little container or even just on the side, like the salsa verde on the other dish.

#MagicKey #MagicKeyHolder #SipAndSavor #DisneyCaliforniaAdventure #Disneyland #DisneyCaliforniaAdventureFoodAndWineFestival 4/4